Sunday, April 19, 2015

Bohemian Pilsener

I decided to try a new style today.
I have enjoyed a few Bohemian Pilseners and happen to have a few ounces of aging Chech Saaz so I decided to use it up and make one.

I hit the mash well at 155 degrees. It lost only one degree after an hour.
This beer can stand a longer boil to drive off DMS (Di-Methyl-Sulfide). I threw in a bit of hops at the start to attenuate the foam that occurs when un-hopped wort comes to a boil.
I hope this beer is good. The Bohemian Lager yeast I'm using will need to work for about a month before I can package the beer.
Cheers.